I’ll never forget the first time I made these Chocolate Chip Cookie Dough Truffles. My kitchen was already a happy mess from a baking marathon, but the idea of a no-bake treat that tasted like my favorite childhood cookie dough felt like magic. As I rolled the sweet, buttery dough into little balls, the scent of brown sugar and vanilla wrapped around me like a cozy blanket. That first bite—a cool, creamy center giving way to a rich, chocolatey shell—was pure, unadulterated joy. These truffles aren’t just a dessert; they’re a bite-sized trip down memory lane, and I can’t wait to share that feeling with you
Ingredients
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 1/3 cup (65 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 tablespoons milk (any kind) or heavy cream
- 1 1/4 cups (155 g) all-purpose flour, heat-treated
- 1/2 cup (85 g) mini semi-sweet chocolate chips
- 8 ounces (225 g) semi-sweet or dark chocolate melting wafers
- 1 teaspoon coconut oil or shortening (optional, for thinning chocolate)
Let’s talk ingredients, because a few specifics here make all the difference. Using unsalted butter is non-negotiable for me—it lets you control the salt level perfectly. For the brown sugar, pack it firmly into your measuring cup; that moisture is key for the right texture. Now, the flour must be heat-treated to make it safe for consumption. I simply spread it on a baking sheet and bake it at 350°F for 5-7 minutes, then let it cool completely. Don’t skip this! And for the coating, I swear by chocolate melting wafers over chocolate bars. They set with a beautiful snap and don’t require tempering, which is a lifesaver.(See the next page below to continue…)